The art of french pastry phần 359
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oritwillbetoowatery
andwillmakethetart
shellsoggy.Also,not
cookingitenoughafter
addingtheslurrywillleave
anunpleasantstarchy
texture.Transfertoa
mediumbowlor
container,cover,and
refrigerate.Youcan
refrigeratethefruitforup
to3daysorfreezeforup
to1month.
3 Preheattheovento
375°F/190°C.Unmoldthe
pre-bakedtartshellsand
placethemonasheet
panlinedwithparchment
paper.
4 Makethesourcream
filling.Inamixingbowl
mixtogetherthe
cornstarch,cakeflour,
andthe20gramsof
granulatedsugarwitha
whisk.Inanothermixing
bowl,whisktogetherthe
milk,vanillaextractor
paste,eggyolk,andheavy
cream.Addthedry
ingredientstothemilk
mixtureandwhisk
together.Whiskinthe
sourcreamandsetaside.
5 Placetheeggwhitesin
thebowlofyourstand
mixerfittedwiththewhisk
attachmentandwhipon
highspeedfor10
seconds.Addhalfofthe
40gramsofsugarand
whiponhighspeedfor2
minutes.Scrapedownthe
sidesofthebowl,addthe
restofthegranulated
sugar,andwhiponhigh
speedforanother2
minutes.Youshouldhave
ameringuewithfirm
peaks(seemeringue
pictures).
6 Gentlyfoldthe
meringueintothesour
creammixtureuntilyou
seenoseparatetracesof
meringue.Spread1
tablespoonofberry
mixtureonthebottomof
eachpre-bakedtartshell.
Spoonorpipethesour
creammixtureintothe
tartshells.Fillthemupto
